A few weeks ago I made an offhand comment in…well, a comment about making these cupcakes as a way to spit in the eye of all my friends with dietary restrictions. This recipe has animal products, refined sugar, alcohol, gluten…pretty much everything you need to cut people out of dessert time except for nut allergies. The comment was born out of break-up aggravation and anger, and I figured channeling that through defiant cupcake baking was more productive than lashing out or boring my friends. Also, it was my sister-in-law’s early birthday celebration the same weekend and she loves these, so win win! In fact, I first made these when we went bridesmaids’ dress shopping for her wedding two years ago. Cupcakes + prewedding diets = still totally delicious.
Irish car bombs are a pint of Guinness with a shot of Bailey’s Irish Cream dropped in them and chugged before the cream curdles. I’ve had one, at a college Model United Nations party (oh yes, I was quite the cool one), and they can go to your head. Like immediately. They are tasty, but I’m not great at drinking quickly, so I prefer these cupcakes. Last warning: these are incredibly rich. The cake is moist and intense, and the frosting is very sweet – don’t slather it on too thick. Add a rich chocolate ganache filling to the party and it becomes a one cupcake is enough dessert.
Oh, and I had said that I wasn’t going to do gluten-free any more, but for those celiacs out there, yes, I had already mentally adapted this in a mental win-hearts-and-minds-of-friends ploy. Follow the recipe with your favorite flour substitute, add a teaspoon of xanthan gum, and use a gluten-free beer. I haven’t seen a stout yet, but Green’s has a tasty amber that could work.
So let’s make cupcakes.